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Tuna and Steak Platter

21 Aug

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I  just put together a help yourself dish.

It is one plate serving.

6 hard boiled sliced eggs

10 slices of crisp cooked bacon

One bag of small potatoes that you roast in the oven with salt, pepper and oil.

One bag of steamed broccoli

Three tuna fillets just quickly seared.

Three boneless rib eye steaks. Grill them to rare. Remove any excess fat and slice the steaks into 1/4 inch thickness.

Two large sliced onions.

Two tablespoons butter

Slice the onions and stir fry in the butter untill still crunchy.

Add the steak and stir fry for a minute just to get it warm.

Season with salt and pepper

One big wedge of good blue cheese

Slices of Italian bread and a good tomato salad are a must.

Serve with a Chimichurri sauce.

The recipe for the sauce is on the blog.

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Shrimp and Vegetable Salad

20 Aug

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Salad can be anything but I decided to include everything.

I just get carried away when I am not following a recipe.

The vegetables are so good now that I couldn’t decide what to choose.

So, just get a pretty platter out and starting filling it.

I steamed almost everything.

Green beans, Brussel sprouts and edamame.

I did roast red peppers with oil and garlic.

I also stir fried zucchini.

Sliced a large cucumber

Boiled two pounds of shrimp, garnish with lemon slices.

Serve with cocktail sauce for the shrimp and a dijon vinegrette dressing for the vegetables.

 

 

Cracking Lobster

17 Jul

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This is so simple and so fast.

Have the store steam the lobsters.

Take two dish towels.

Place one towel on your counter.

Put the lobster claws and knuckles on a towel.

Cover with another towel.

Then take your rubber mallet and bang each shell till it cracks.

Take the top towel off and you have all these cracked shells that the lobster meat just falls out of.

Take a scissor to the soft part of the tail and cut it down the center.

Pull the meat out.

One lobster takes maybe five minutes.

Use the small legs, shells and bodies for a delicious stock.

 

Pan Fried Cod in Creamy Lemon Sauce

26 Feb

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I figured God invented Lent so we could enjoy meatless meals more.

This is FABULOUS and doesn’t take a lot of time.

3/4 cup all purpose flour plus 1 1/2 tablespoon for the sauce

1/2 teaspoon black pepper

1/2 teaspoon salt

Two pounds of boneless, skinless cod cut into 5 to 6 inch fillets

6 tablespoons unsalted butter

1 1/2 cups chicken broth

1 1/2 cups heavy cream

The juice of one big lemon at least 3 tablespoons

One big thin sliced lemon

The zest of a big lemon

1/4 teaspoon garlic powder

1/2 teaspoon sugar

4 Tablespoons capers

Mix the flour, salt and pepper together in a plastic bag.

Shake till they are all coated with the flour .

Heat a large skillet with the buttter

Shake off the excess flour and place in the pan on medium high heat till the fish is nice and brown.

Turn over and brown the other side.

Place on a plate and cook the remaining fish.

Use the same pan

Pour the chicken broth and lemon juice into the pan

Add the lemon slices

Bring everything to a boil till it is reduced to half.

Remove the lemon slices

Add the one cup of cream, lemon zest and heat on medium for 5 minutes

Add the garlic powder, sugar , the remaining cream and 1 1/2 tablespoon of the seasoned flour

Bring this to a boil

This should thicken in a couple of minutes. Just keep an eye on it because it can boil over. What a mess.

It is going to be a loose creamy sauce

Add the cooked fish, lemon slices and make sure it is all coated with the sauce

Add the capers with the brine

It may need more salt so this is the time to adjust your seasoning.

Serve with rice, noodles, potatoes or quinoa.

I served it with a big bowl of steamed sugar snap peas, pilaf and a huge salad.

I thought my son was mad at me because he didn’t talk for ten minutes,  he only moaned.

This is his new favorite.

 

 

 

 

Tuna Salad

2 Feb

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This is from the Mayo Clinic diet plan but I thought it needed more flavor and it was really good.

2 cans drained solid white tuna

One can of drained white beans

6 tablespoons of chopped Italian parsley. Only use fresh.

1/4 of a large red onion or 4 scallions, diced

The juice and zest of a lemon

2 tablespoons olive oil

1/2 diced fresh red pepper

2 heaping tablespoons capers with the brine

6 chopped pickled jalopenos slices

2 chopped sweet pickles

3 to 4 cups baby arugula

10 to 15 grape tomatoes

grapes on the side

Flake the tuna apart so you don’t have any big chunks

Add everything else and mix well

Serve on the arugula with the tomatoes and grapes as garnish

If I wasn’t on a diet I would put this on a toasted Italian or ciabatta roll that I smeared with butter. The roll would be crunchy and the butter would melt and anything tastes great on this.

Great beach lunch

Creamy Fish Chowder

16 Jan

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I love Bon Appetit magazine.

I have been getting the best recipes from it for years.

This recipe was on line and of corse I changed it just a little.

6 ounces of diced bacon

2 tablespoons unsalted butter

One large diced onion

4 chopped celery stalks with the tops

Salt and pepper

4 cubed potatoes

One can of chicken broth [14 ounces]

1 tablespoon fresh thyme  or 3/4 tablespoon dried thyme leaves

2 pounds of skinless cod, cut into 2 inch pieces maybe a little more.

4 cups half-and-half

1/2 cup corn

2 to 3 tablespoons chicken consomme

Cook bacon till it is brown but not crisp.

Take the bacon out of the pot and set aside.

Add the butter, onion and celery to the pot with the bacon drippings.

Cook until the onions and celery are soft.

Season with salt and pepper.

Add the potatoes, broth, thyme and one cup of water.

Bring to a boil and then simmer till the potatoes are cooked about ten minutes.

Season the fish with salt and pepper and place over the potatoes.

Add the corn.

Cover and cook on simmer for about 7 minutes.

Add the half and half.

Season with chicken consomme.  This is a dry chicken flavored powder. Very tasty.

Let  everything simmer until it is very hot

This is not a thick chowder but you can add 3 tablespoons of potato flakes to thicken it up.

Add the cooked bacon to the chowder.

Serve with those little oyster crackers.

Fast Fried Calamari Rings

20 Sep

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I have made fried calamari bad a million times but I finally got it right.

The Crisco gives the calamari flavor and the corn starch makes it crispy.

I added the garlic because I put garlic in almost everything,

One one pound bag of frozen cleaned calamari rings

One cup os corn starch

One teaspoon salt

One teaspoon black pepper

1/4 teaspoon garlic powder

1/2 lemon

hot sauce

5 big tablespoons Crisco

Defrost the calamari and pat it dry with a paper towel.

Mix the corn starch, salt, pepper and garlic powder together in a bag.

Add the calamari rings and shake the bag  till all the rings have a light coating on them.

Heat the Crisco in a small frying pan till it has melted and hot on medium high heat.

Place the calamari in the pan and do not let it touch so you have to work in batches.

Let the calamari fry till you see it brown on the underside and then flip over till the entire ring is golden brown.

Place on a paper towel to drain the excess oil.

Continue till all the rings are fried.

They are so crispy.

I just squeezed some lemon on mine but you can add a hot pepper relish and toss it with the calamari.

I also like it with fried onions.

Any dipping sauce is great from a tomato sauce to a chili sauce.

I seasoned the oil with a habanero pepper and it was way too hot but a milder pepper would be okay. Just mix the pepper with the cornstarch and fry it with the calamari if you like it spicy.